Add fermented yeast, wheat grains, remaining sugar, measured water and the beaten egg to the grapes.

Close the mouth of the pot with a cloth and replace the lid.

Every day at the same timing, open the pot and stir the grapes.

After 23 days, open the pot and sieve the contents.

Clean the earthen pot and pour back the wine into the pot.

For colour, add sugar caramel (optional).

Now, close the pot again with a cloth and replace the lid tightly.

Do not touch at all till 2 weeks.

After 2 weeks, grape wine is ready.

Pour out into clean glass bottles.

Bawarchi of the week

Anamika

Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.